Dessert

Frog Eye Salad Recipe

ByIsabella Vance November 19, 2025November 19, 2025

Introduction

Frog Eye Salad is a nostalgic, refreshing dessert salad that combines sweet fruits, tender pasta, and fluffy whipped cream. This colorful dish is perfect for potlucks or summertime gatherings.

A clear glass dessert cup on a white marbled surface holds a layered creamy dish, filled with small, soft-textured grains mixed into a milky base. Scattered throughout the mixture are bright orange segments, adding pops of vibrant color inside the mostly pale cream layer. The top layer is thick and white with visible small lumps, crowned with more orange fruit pieces. Around the glass are small, white marshmallows and white flakes scattered across the surface, enhancing the soft and light theme of the scene. The background is a clean white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 ounce can pineapple tidbits, drained (reserve juice)
10 ounce can crushed pineapple, drained (reserve juice)
1 cup reserved pineapple juice
1/2 cup granulated sugar
1 large egg yolk
1/4 teaspoon salt
1 tablespoon cornstarch
1/2 cup acini di pepe noodles
15 ounce can mandarin oranges, drained
1/2 cup shredded sweetened coconut
1 cup mini marshmallows
1 banana, sliced
1 cup heavy whipping cream
1/4 cup powdered sugar

Instructions

Step 1: Drain the pineapple tidbits and crushed pineapple, reserving all the juice. Keep the drained fruit in the refrigerator.
Step 2: In a saucepan over medium heat, whisk together the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch until smooth. Cook, stirring constantly, until the mixture comes to a low boil and thickens slightly. Remove from heat and allow to cool completely.
Step 3: Cook the acini di pepe noodles according to package instructions. Drain and cool thoroughly.
Step 4: Combine the cooled noodles with the thickened pineapple sauce in a container. Refrigerate for several hours or overnight to let the flavors meld.
Step 5: After chilling, transfer the noodle mixture to a large bowl. Gently fold in the reserved pineapple tidbits, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana.
Step 6: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Carefully fold the whipped cream into the salad mixture. Serve immediately or chill until ready to serve.

Tips & Variations

For added texture, try including chopped pecans or walnuts.
If you prefer, substitute acini di pepe with small pearl pasta such as Israeli couscous.
Use fresh pineapple instead of canned for extra brightness and texture.
For a lighter option, use whipped topping instead of heavy cream.

Storage

Store Frog Eye Salad covered in the refrigerator for up to 2 days. Because it contains fresh fruit and whipped cream, it’s best enjoyed fresh. Gently stir before serving and avoid freezing, as the texture will be compromised.

How to Serve

A clear glass dessert cup filled with a creamy white mixture that has a thick, chunky texture, filled with small orange pieces scattered throughout all layers. The mixture is dense and slightly grainy looking, with the orange bits giving bright pops of color throughout. The cup is placed on a round woven mat, with a blurred background featuring warm, brown tones. The close-up view focuses on the texture and colors inside the glass, showing the creamy mixture reaching just above the rim. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Frog Eye Salad ahead of time?

Yes, chilling the salad overnight actually helps the flavors meld together, making it taste even better the next day.

What can I substitute for acini di pepe noodles?

If you can’t find acini di pepe, small pearl pasta like Israeli couscous or tiny pasta shapes such as orzo can be great alternatives.

Isabella Vance